400g sausage meat
100g cheddar, grated or crumbled
1 medium apple, grated
fresh herbs of your choice ie chives, sage, parsley
1 pack puff pastry
1 egg, whisked
Squeeze together with your hand the sausage meat, apple, cheese and herbs until well combined.
Cut the pastry in half and roll out each piece until 1/2cm thick. Fold one piece gently in half and cut at 1cm intervals across the fold leaving a 2cm border on the remaining 3 sides.
Spread the sausage mix over the whole piece of pastry leaving a border. Brush with egg then lay the cut piece over the top matching up 3 sides then unfold to cover the sausage completely. Press the edges down well, then eggwash all over to give a lovely shiny finish.
Bake at 200˚C for 40-45 minutes until risen and golden.
we then embarked on the simplest of cheesecakes after which licking the bowl was most definitely obligatory!
7 large biscuits like digestive or hobnob type biscuits
1 heaped tsp cocoa powder
40g melted butter
3 tbsp greek yoghurt
1 tub cream cheese
2 tbsp icing sugar
juice and zest of 1/2 orange
1 satsuma, peeled and into segments
Crush the biscuits in a freezer bag. Add the cocoa and give everything a good shake. Pour in the butter and massage into the crumbs. Gently shake it all out of the bag into a dish and press down with the scrunched up freezer bag.
Mix together the rest of the ingredients and pour onto the biscuit base. Top with the Satsuma and crumble over the flake. Chill for a couple of hours before eating.
These recipes, whilst they may seem ordinary or mundane, were loved by the children and parents that made them. The enjoyment of seeing all these families together, doing an activity they would never do is so important for all involved. I do hope I carry on working with families like these as my time could not have been better spent than enriching the lives with food of these fabulous families.